Johanna's Recipe Blog: No-Boil Lasagna

I decided to make lasagna with the Dreamfield pasta. The recipe is directly from their website, except for a few minor adjustments. This is the link to the original recipe:http://www.dreamfieldsfoods.com/no-boil-lasagna.html

Ingredients:
10 Dreamfields™ lasagna noodles, uncooked
8 ounces lean hamburger (I used one whole package, about 1lb)
8 ounces mild Italian sausage (I used one whole package)
1/2 cup onion, chopped (adjusted to be 3/4 cup and used publix pre-chopped onions from the freezer)
2 cloves garlic, minced (I used the preminsed type and added about 2-3tsp)
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce(Gia Russa is the ONLY sauce, because of it's low sugar content) 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese (I used the reduced fat kind)
1 1/2 cups shredded part-skim Mozzarella cheese (I used a combination of the fat free mozzarella and sargento's reduced fat italian blend)

Directions:
In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce and water and simmer for 10 minutes. (It will seem like alot, but trust me it all fits)

In a medium bowl, mix together ricotta cheese, egg, salt and pepper.

In a deep (9x13 baking dish), lasagna pan spread 1/3 of meat sauce mixture. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 1/3 of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese. (make sure to cover your dish in aluminum for easy clean-up)